And while it's a starchy root, lotus root has a lot less carbohydrates and calories than potatoes, while being a good source of dietary fiber, thiamin, vitamin B6, phosphorus, potassium, copper and manganese, as well as a great source of vitamin C.
|Lotus root and cross-section|
It also makes a pretty damn good chip for snacking.
While looking at izakaya food while writing my introduction to my review of Izakaya Honda-ya I fell upon pictures of lotus root that had been sliced thin and fried to a crisp like potato chips.
Hello? Why does my local izakaya not have these?
Since Mr. Mochi bought me a deep fryer for my birthday, I figured I'd make my own. (Why he bought me a deep fryer is beyond me... not a lot of room in this apartment. I think he wants katsu kare that isn't from KFC)
Don't worry if you don't have a deep fryer, an inch or so of oil in the bottom of a saucepan will work fine.
|Thirsty for Fingers!|
|Soaking in vinegar mix|
Renkon aka Lotus Root (as much as you want, but you will have to fry in batches)
your oil of choice for frying
3 cups water
1 tbs vinegar (rice or white)
Roasted Shiitake "Bacon"
Shoyu Tamago (醤油 卵)